- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
|
08/12/2014 | Illness Complaint |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 5/12/2014: STORE IN-PLACE SANITIZER BUCKET ON FLOOR OR BELOW FOOD CONTACT SURFACES. CURRENTLY, BUCKET IS SITTING ON CUTTING BOARD WHERE SUSHI IS MADE. ASSUME BUCKET EXTERIOR IS CONTAMINATED AND SANITIZER IS A TOXIC CHEMICAL WHEN NOT USED PROPERLY.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 5/12/2014: CLEAN AND SANITIZE FLOOR AND WALLS IN STOVE/GRILL/EXHAUST HOOD AREA OF KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/12/2014: MAINTAIN SAUCE CONTAINERS AND SALT/PEPPER SHAKERS AT DINING TABLES IN CLEAN AND SANITARY CONDITION. WIPE CONTAINERS AT LEAST EVERY 24 HOURS OR AS OFTEN AS NEEDED TO MAINTAIN CLEAN.
Location: Dining room
|
05/12/2014 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MAINTAIN HAND SINK BY DISH MACHINE IN CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Dish machine area
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LARGE CONTAINER OF SALAD GREENS NOT COVERED, FOOD IS EXPOSED. COVER READY-TO-EAT FOODS WHEN NOT IN USE.
Location: Walk-in cooler
|
01/21/2014 | Illness Complaint Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MAINTAIN HAND SINK BY DISH MACHINE IN CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Dish machine area
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LARGE CONTAINER OF SALAD GREENS NOT COVERED, FOOD IS EXPOSED. COVER READY-TO-EAT FOODS WHEN NOT IN USE.
Location: Walk-in cooler
|
01/14/2014 | Illness Complaint |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AT DISHMACINE. HAVE MACHINE SERVICED AND SANITIZER MEASURING 50-100 PPM. USE 3-BAY SINK FOR SANITIZING EQUIPMENT AND DISHES.
Location: Kitchen
Equipment: Dishmachine
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HAND SINK IN SUSHI AREA AS A DUMP SINK OR TO RINSE UTENSILS. SINK IS FOR HAND WASHING ONLY.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE PERSONAL ITEMS FROM PREP TABLE IN CENTER OF KITCHEN. KEEP PHONES AND KEYS IN DESIGNATED AREA.
Location: Kitchen
|
10/22/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AT DISHMACINE. HAVE MACHINE SERVICED AND SANITIZER MEASURING 50-100 PPM. USE 3-BAY SINK FOR SANITIZING EQUIPMENT AND DISHES.
Location: Kitchen
Equipment: Dishmachine
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HAND SINK IN SUSHI AREA AS A DUMP SINK OR TO RINSE UTENSILS. SINK IS FOR HAND WASHING ONLY.
Location: Bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE PERSONAL ITEMS FROM PREP TABLE IN CENTER OF KITCHEN. KEEP PHONES AND KEYS IN DESIGNATED AREA.
Location: Kitchen
|
10/15/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE RAW SHRIMP IN WALK-IN COOLER. RAW CHICKEN STORED ABOVE RAW BEEF IN REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE RAW SHRIMP IN WALK-IN COOLER. RAW CHICKEN STORED ABOVE RAW BEEF IN REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK IN DISH MACHINE AREA.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND DISH MACHINE IS SOILED. WALL AND FLOOR NEXT TO TEMPURA STATION IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND DISH MACHINE IS SOILED. WALL AND FLOOR NEXT TO TEMPURA STATION IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Dish machine area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN LOBSTER BEING THAWED IN POT OF STAGNANT WATER AT PREP TABLE. RUN WATER AT 70 DEGREES FAHRENHEIT OR BELOW, OR PLACE IN REFRIGERATOR UNTIL THAWED.
Location: Kitchen
Equipment: Prep table
|
06/20/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE RAW SHRIMP IN WALK-IN COOLER. RAW CHICKEN STORED ABOVE RAW BEEF IN REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE RAW SHRIMP IN WALK-IN COOLER. RAW CHICKEN STORED ABOVE RAW BEEF IN REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK IN DISH MACHINE AREA.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND DISH MACHINE IS SOILED. WALL AND FLOOR NEXT TO TEMPURA STATION IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND DISH MACHINE IS SOILED. WALL AND FLOOR NEXT TO TEMPURA STATION IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Dish machine area
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN LOBSTER BEING THAWED IN POT OF STAGNANT WATER AT PREP TABLE. RUN WATER AT 70 DEGREES FAHRENHEIT OR BELOW, OR PLACE IN REFRIGERATOR UNTIL THAWED.
Location: Kitchen
Equipment: Prep table
|
06/13/2013 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE MAKING SUSHI WITHOUT WEARING GLOVES. GLOVES MUST ALWAYS BE WORN WHEN HANDLING SUSHI INGREDIENTS AND MAKING SUSHI. CORRECTED ON SIGHT.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN 2-DOOR REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD. CORRECTED ON SIGHT.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: TEMPURA BATTER MIX STORED IN BUCKET UNLABELED. LABEL BUCKET WITH CONTENTS.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL USED AT SUSHI BAR FOR WIPING KNIFE. WET CLOTH MUST BE STORED IN SANITIZER WHEN NOT IN USE. USE A DRY TOWEL TO WIPE KNIFE.
Location: Sushi bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: MEN'S AND WOMEN'S RESTROOM HAND SINKS ARE TESTING AT 87 DEGREES FAHRENHEIT. HAVE TEMPERATURE ADJUSTED TO 100 DEGREES FAHRENHEIT.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: MEN'S AND WOMEN'S RESTROOM HAND SINKS ARE TESTING AT 87 DEGREES FAHRENHEIT. HAVE TEMPERATURE ADJUSTED TO 100 DEGREES FAHRENHEIT.
Location: Mens restroom
Equipment: Hand sink
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN LOBSTER THAWING IN BOWL OF STAGNANT WATER. FROZEN SEAFOOD MUST BE THAWED, COMPLETELY SUBMERGED UNDER RUNNING WATER. WATER TEMPERATURE SHALL BE 70 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOOR IN WALK-IN COOLER. MAINTAIN.
Location: Walk-in cooler
|
02/21/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN 2-DOOR REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD. CORRECTED ON SIGHT.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE MAKING SUSHI WITHOUT WEARING GLOVES. GLOVES MUST ALWAYS BE WORN WHEN HANDLING SUSHI INGREDIENTS AND MAKING SUSHI. CORRECTED ON SIGHT.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: TEMPURA BATTER MIX STORED IN BUCKET UNLABELED. LABEL BUCKET WITH CONTENTS.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL USED AT SUSHI BAR FOR WIPING KNIFE. WET CLOTH MUST BE STORED IN SANITIZER WHEN NOT IN USE. USE A DRY TOWEL TO WIPE KNIFE.
Location: Sushi bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: MEN'S AND WOMEN'S RESTROOM HAND SINKS ARE TESTING AT 87 DEGREES FAHRENHEIT. HAVE TEMPERATURE ADJUSTED TO 100 DEGREES FAHRENHEIT.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: MEN'S AND WOMEN'S RESTROOM HAND SINKS ARE TESTING AT 87 DEGREES FAHRENHEIT. HAVE TEMPERATURE ADJUSTED TO 100 DEGREES FAHRENHEIT.
Location: Mens restroom
Equipment: Hand sink
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN LOBSTER THAWING IN BOWL OF STAGNANT WATER. FROZEN SEAFOOD MUST BE THAWED, COMPLETELY SUBMERGED UNDER RUNNING WATER. WATER TEMPERATURE SHALL BE 70 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOOR IN WALK-IN COOLER. MAINTAIN.
Location: Walk-in cooler
|
02/14/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN 2-DOOR REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: LOBSTER SITTING IN A POT OF WATER IN THE 1-BAY PREP SINK. RUN 70 DEGREE WATER OVER THE FROZEN ITEM TO THAW, OR PLACE IN COOLER TO THAW.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING LEAKING UNDER 4-BAY BAR SINK. REPAIR.
Location: Bar
Equipment: 3-bay
|
11/07/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN 2-DOOR REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: LOBSTER SITTING IN A POT OF WATER IN THE 1-BAY PREP SINK. RUN 70 DEGREE WATER OVER THE FROZEN ITEM TO THAW, OR PLACE IN COOLER TO THAW.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING LEAKING UNDER 4-BAY BAR SINK. REPAIR.
Location: Bar
Equipment: 3-bay
|
10/29/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AIR VENTS SOILED IN THE DINING ROOM. CLEAN, SANITIZE AND MAINTAIN VENTS. SUGGEST FURTHER INVESTIGATION INTO CONDITION OF DUCT WORK AND WHETHER IT IS SOILED AND NEEDS CLEANED. AIR VENTS IN THE KITCHEN ARE DUSTY. REMOVE DUST BUILD-UP ON VENTS AND CEILING AROUND VENTS.
Location: Dining room
|
08/28/2012 | Non-Illness Complaint |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IN SUSHI BAR USED TO RINSE OFF KNIVES. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THEN HAND WASHING.
Location: Sushi bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Three bay area
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: ALLOW DISHES AND EQUIPMENT TO AIR DRY AFTER GOING THROUGHTHE DISH MACHINE.
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN KITCHEN. REPLACE BULBS AND MAINTAIN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE WALLS AND FLOOR IN THE TEMPURA FRYING AREA. RODENT ATTRACTENT. MAINTAIN CLEAN AND SANITARY.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: RAW SHRIMP STORED ABOVE TOFU IN SUSHI 1-DOOR COOLER IN THE KITCHEN. ARRANGE FOOD ITEMS IN ORDER OF POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler
|
08/03/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IN SUSHI BAR USED TO RINSE OFF KNIVES. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THEN HAND WASHING.
Location: Sushi bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Three bay area
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: ALLOW DISHES AND EQUIPMENT TO AIR DRY AFTER GOING THROUGHTHE DISH MACHINE.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN KITCHEN. REPLACE BULBS AND MAINTAIN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE WALLS AND FLOOR IN THE TEMPURA FRYING AREA. RODENT ATTRACTENT. MAINTAIN CLEAN AND SANITARY.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: RAW SHRIMP STORED ABOVE TOFU IN SUSHI 1-DOOR COOLER IN THE KITCHEN. ARRANGE FOOD ITEMS IN ORDER OF POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler
|
07/27/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TEMPURA BATTER INGREDIENTS NEED TO BE VERIFIED. IF BATTER CONTAINS EGG AND/OR MILK, BATTER MUST BE REFRIGERATED AND HELD AT 41 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Prep table
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BOWL OF COOKED SHRIMP SITTING IN HAND SINK. EMPLOYEE INSTRUCTED TO REMOVE BOWL. HAND SINKS ARE FOR HAND WASHING ONLY. EMPLOYEE USED THE HAND SINK FOR RINSING EQUIPMENT. HAND SINK CAN NOT BE USED FOR THIS PURPOSE. HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN WALL AND FLOOR AROUND TABLE HOLDING RICE COOKERS.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: EMPLOYEE IS RINSING HAND TOWELS IN THE HAND SINK. EMPLOYEE IS WIPING FOOD CONTACT SURFACES WITH WET TOWEL. NO IN-PLACE SANITIZER SET UP FOR STORING TOWELS. TOWELS WETTED WITH WATER ARE NOT ALLOWED TO BE USED IN FOOD PREPERATION AREAS. WET CLOTHS CAN NOT SIT ON EQUIPMENT, THEY MUST BE STORED IN SANITIZER WATER.
Location: Sushi bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PAINT AND SEAL WOOD SHELF IN KITCHEN. PAINT AND SEAL WOOD RISER IN WAIT STATION.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PAINT AND SEAL WOOD SHELF IN KITCHEN. PAINT AND SEAL WOOD RISER IN WAIT STATION.
Location: Wait staff area
|
04/05/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SUSHI: EMPLOYEE HANDLING READY TO EAT FOOD WITH BARE HANDS. INSTRUCTED TO WASH HANDS AND PUT ON GLOVES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN AT 50-100 PPM.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: BAR: SMALL CUTTING BOARD STORED BEHIND FAUCET AT BAR 4-BAY SINK.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: PROVIDE THERMOMETER IN SUSHI COOLER.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: BAR: CLOTHS WRAPPED AROUND DRAIN STOPPERS AT BAR 4-BAY SINK. PROVIDE PROPER FITTING DRAIN STOPPERS AND DISCONTINUE USING CLOTHS. 12/29/2011: CLOTHS REMOVED. IN PROCESS OF FINDING NEW STOPPERS. HAVE NOT BEEN ABLE TO LOCATE PROPER SIZE.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: WAIT STATION: BUCKET OF ICE STORED ON FLOOR OF WAIT STATION. ELEVATE AT LEAST 6 INCHES. 12/29/2011: PAINT OR SEAL WOOD PLATFORM.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISH AREA: CLEAN AND SANITIZE WALL BEHIND DISH MACHINE.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KITCHEN: INTERIOR LID OF MAIN ICE MACHINE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BAR: ICE SCOOP STORED IN CONTAINER WITH HANDLE TOUCHING THE CONTAINER. STORE ICE SCOOP WITH HANDLE UP.
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12/29/2011 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SUSHI: EMPLOYEE HANDLING READY TO EAT FOOD WITH BARE HANDS. INSTRUCTED TO WASH HANDS AND PUT ON GLOVES.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN AT 50-100 PPM.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: BAR: SMALL CUTTING BOARD STORED BEHIND FAUCET AT BAR 4-BAY SINK.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: PROVIDE THERMOMETER IN SUSHI COOLER.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: BAR: CLOTHS WRAPPED AROUND DRAIN STOPPERS AT BAR 4-BAY SINK. PROVIDE PROPER FITTING DRAIN STOPPERS AND DISCONTINUE USING CLOTHS.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: WAIT STATION: BUCKET OF ICE STORED ON FLOOR OF WAIT STATION. ELEVATE AT LEAST 6 INCHES.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISH AREA: CLEAN AND SANITIZE WALL BEHIND DISH MACHINE.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KITCHEN: INTERIOR LID OF MAIN ICE MACHINE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BAR: ICE SCOOP STORED IN CONTAINER WITH HANDLE TOUCHING THE CONTAINER. STORE ICE SCOOP WITH HANDLE UP.
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12/22/2011 | Routine |
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